Balsamic Hanger Steak with Greens and Parmesan

15
Ingredients

15m
Prep Time

7m
Cook Time

22m
Ready In

Recipe: #44563

May 07, 2025

Categories: Salads, Vegetable Salad, Meat Salad, Steak Lettuce, Southern, more

recipe by:
breezermom

"The balsamic vinegar both tenderizes the steak and gives it it's great flavor. Marinating time is 4 hours, so plan ahead."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (608.5 g)
Calories 1255.7
Total Fat - 114.4 g
Saturated Fat - 16.9 g
Cholesterol - 8.8 mg
Sodium - 285.2 mg
Total Carbohydrate - 49.1 g
Dietary Fiber - 19.6 g
Sugars - 6.4 g
Protein - 31.5 g
Calcium - 391.3 mg
Iron - 10.9 mg
Vitamin C - 118.4 mg
Thiamin - 2.4 mg

Step 1

Cut the steak lengthwise into 2 pieces. Combine 7 tablespoons olive oil, vinegar, wine, 1/4 teaspoon black pepper, and garlic cloves in a medium bowl, stirring with a whisk. Place oil mixture into a large zip-top bag. Add the steak to the bag, press out air, and tightly seal the bag. Turn 3 or 4 times to coat the steaks with the mixture, firmly rubbing the mixture into the steaks. Refrigerate for 4 hours, turning the bag 1 or 2 times while marinating.

Step 2

Heat a large cast iron skillet over medium-high heat. Coat the pan with cooking spray. Remove the steaks from the bag, and discard the marinade. Sprinkle the steaks evenly with 1/2 teaspoon salt. Add the steaks to the skillet and cook 3 1/2 minutes on each side or until desired degree of doneness. Remove from heat. Transfer the steaks to a cutting board; let stand for 5 minutes.

Step 3

While the steaks rest, combine arugula and watercress in a medium bowl. Drizzle with 1 tablespoon olive oil and lemon juice; toss to coat. Divide the dressed greens between 4 plates.

Step 4

Slice the steak diagonally across the grain into thin strips; sprinkle evenly with the remaining 1 tablespoon oil and the remaining 1/4 teaspoon salt. Arrange the steak strips evenly over the arugula mixture on plates. Sprinkle the steak evenly with parsley, chives, and shaved Parmesan. Serve with lemon wedges.